Tom Yum Soup (Tom Yam Nam Khon)

• porsi: Yields 4

Bahan-bahan

4 cups of water

2 cups of coconut milk

2 tablespoons of tom yum paste

1 lime (for the juice only)

3 garlic cloves

4 kaffir lime leaves, torn

2 1-inch pieces of galangal

1 stalk of lemongrass, cut into 1-inch pieces

4 birds eye chilies, sliced (get rid of stem)

4 tablespoons of fish sauce

1 tablespoon of palm sugar

1/2 white onion, cut into wedges

1 cup of king oyster mushrooms, sliced/cut into spears

2 roma tomatoes, diced

1 cup of shrimp, peeled and deveined

Handful or cilantro or flat-leaf parsley

Petunjuk

Fill a medium sized pot with 4 cups of water, torn kaffir lime leaves, lemongrass, galangal, whole garlic cloves, and sliced chilies.

Cover, and bring to a boil.

Allow to boil for approx. 5 minutes, and add tom yum paste and coconut milk.

Boil for another 5 minutes.

Bring the heat down to medium-low, and add the shrimp, oyster mushrooms, onion, tomatoes, fish sauce, and sugar.

Cover, and let simmer for 10 minutes.

During the last five minutes of simmering, add the cilantro or flat-leaf parsley, and the lime juice. These are added at the last minute because the flavours are a lot more fresh that way.

Catatan

Traditionally Tom Yum Soup is eaten with another Thai dish, or served on top of rice. It can definitely be enjoyed on it's own as a hearty bowl of soup, though.